Originally published on December 29, 2014
Of all the cookies I’ve made this holiday season, I have to say that these are my favourite, and not because they happen to be the most festive. They are soft and crumbly, full of chocolate and espresso, and the icing sugar they’re coated in can’t help but remind one of snow – even with the green Christmas that surrounds us this year. They come together quick, which is good, because you’ll want to make another batch soon enough.
Ingredients:
1 cup butter, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso
1/4 cup cocoa powder
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 1/2 cups pecans, finely chopped
2 cups icing sugar
Directions:
1.) Preheat the oven to 325 degrees Fahrenheit, and line two baking sheets with parchment paper. Place the icing sugar in a bowl and set aside.
2.) Place the butter in the bowl of a stand mixer and mix on low speed just until it’s completely softened, about 1 minute. Add the white sugar, vanilla extract, instant espresso, cocoa, and salt. Mix on medium speed until all ingredients are completely mixed together.
3.) With the mixer on low speed, add the flour in half-cup increments, waiting until the flour is mostly mixed in before adding more.
4.) Turn the mixer off, take out the bowl, and give the mixture a final stir. Add the pecans and stir again, trying to make sure the nuts are evenly distributed.
5.) Form the dough into one-inch balls and place them on the lined baking sheets. Place them in the oven and bake for 12 – 15 minutes, until they are completely set (some may start to crack on top, don’t worry about it.)
6.) Remove the cookies from the oven and let cool for 5 minutes on the baking sheets before transferring them to wire racks to cool completely.
7.) When the cookies are completely cool, roll them in the icing sugar. Do not try to do this when the cookies are still warm, as the sugar will become completely absorbed and make the cookie much denser.
8.) Serve and enjoy!